By Victoria Alexander and Genevieve Harris
Holy basil, sometimes known as Thai or hot basil, has a distinctive licorice flavour and small, purplish leaves. If it is unavailable, substitute green basil but use half the specified amount.
TO MAKE SPICE PASTE, peel and roughly chop the shallots or onions, garlic, ginger and galangal. Chop the chilli peppers. Place all of these in a blender and add the palm sugar, peanut oil and fish sauce. Blend until you have a fine paste. Put aside 2 tablespoons of the paste for the dressing.
TO MARINATE LAMB, rub the remainder of the spice paste over the lamb loins. Set t